Fried Rabbit

Ingredients:

• 1 whole rabbit, cut into serving pieces
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1/2 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper, optional
• Vegetable oil, for frying

Instructions:

1. Place the rabbit pieces in a large bowl and pour the buttermilk over them. Cover and refrigerate for at least 2 hours, or preferably overnight.
2. In a large bowl, combine the flour, cornmeal, salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper.
3. Remove the rabbit pieces from the buttermilk, allowing the excess to drip off.
4. Dredge each piece thoroughly in the seasoned flour mixture, pressing gently so the coating sticks.
5. Heat about 1–2 inches of oil in a large heavy skillet or Dutch oven to 350°F (175°C).
6. Carefully add the rabbit pieces without overcrowding the pan. Fry in batches if necessary.
7. Cook until golden brown and the rabbit reaches a safe internal temperature of 160°F (71°C), turning occasionally for even browning. For especially tender rabbit, cook gently until it is very tender.
8. Transfer to a wire rack or paper towels to drain excess oil.
9. Serve hot with your favorite sides such as mashed potatoes, gravy, coleslaw, or biscuits.

Tip: Marinating the rabbit overnight in buttermilk helps tenderize the meat and gives the fried coating a delicious flavor.